6 Servings 40 min Cook
1 Head small (4" dia.) Cauliflower
1 Cup Cashew Nuts
4 Tbsp Nutritional Yeast
1 Tbsp Vinegar
1 Clove Garlic
3/4 Tsp Salt
1/4 Tsp Pepper
1/4 Cup, whole Flaxseed
1/2 Tbsp Miso
1 Tbsp Lemon Juice
1 Cup Almond Milk
2 Tbsp Olive Oil
1/2 Cup, chopped Onions
3 Tbsp Wheat Flour
2 Bunch Broccoli
Soak cashews in water for at least one hour prior to cooking.
Pre-heat oven to 350 degrees F.
Remove cauliflower cores and chop into florets.
Chop onion.
Cut broccoli into pieces.
Set aside.
Place cauliflower florets into a food processor and pulse until broken down into couscous-sized granules.
Set aside.
In a food processor, add cashews, nutritional yeast, vinegar, garlic, salt, pepper, flaxseed, miso, lemon juice, and ½ of the almond milk and pulse until smooth and creamy.
In a large saucepan, add olive oil over medium heat.
Add onion and let cook for 3-5 minutes, or until onions are translucent.
Add flour and whisk until oil is absorbed and onions are coated, about 60 seconds.
Add other half of milk and whisk until thickened, about 5 minutes.
Whisk in cashew cheese until smooth and creamy.
Add broccoli to a 9x13-inch casserole dish.
Pour cashew cheese sauce over broccoli and mix to evenly distribute.
Sprinkle 1 cup “cauliflower rice” over top.
Bake at 350 degrees F for 30 minutes, or until cauliflower rice starts to turn golden brown and sauce is bubbling.
Enjoy!
